TAKING the MYSTERY out of MEAT ( part 1)
What cut of meat should I cook?
Do I have enough time to make a roast for supper tonite?
How should I cook this type of steak? Chop?Roast?
What spices should I use?
How much should I cook for 20 people?
Does this meat need to be thawed first?
How long should I cook this turkey?
These questions and more will be answered in my Meat series of Blogs!
1. Does this meat need to be thawed first?
The short answer is YES YES YES!
The long answer is, I think all meat should be thawed in fridge for 2 days minimum. Once thawed the extra resting time is a bonus.
If you want you can put a rub on it for the last 12 hrs before cooking.
Some meats can be cooked from a semi frozen state and not lose any quality. Lamb for instance.
I have found that some lamb cuts, such as chops, are forgiving if they are still slightly frozen. However they don't take much time to thaw, usually 1-3 hrs depending on the thickness of them.
Beef with the exception of burgers should always be thawed and at room temperature before putting any heat to it.
If you have chops, steaks, cutlets, where there is more than 1 in a package, they will thaw faster and more evenly if separated at the beginning of thaw, if possible. ( dont stab yourself with a knife)
also turn over a couple times to turn the more frozen side to the top .
2. How much should I cook for 20 people?
Depending on which type of meat you're cooking the amounts will be a little different.
Also take into consideration what will accompany the meat in the entire meal.
If you are serving a traditional Canadian meal including meat , a starch like potatoes or pasta, a vegetable dish, and a salad and a bread option you will need:
CUT portion size
Chicken- 4-6 oz
Turkey- 4-6 oz
Pork - 4-6
Lamb- 4-6
Beef ...- stew:4-6 oz /portion
- steak 5 -6oz/portion
- roast 4 -8 oz
Duck - 3-5 oz
3. How long do I cook my meat
Pork should be cooked to a temperature of 165*F
Beef should be cooked to desired rareness
Internal Cooking Temperatures for Whole Beef (Steak)
USDA Recommends: 145°F + 3 minutes rest
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
Internal Cooking Temperatures for Pork (Roast, Chops)
USDA Recommends: 145°F + 3 minutes rest
- Medium: 150°F
- Medium-Well: 155°F
- Well-Done: 160°F
Internal Cooking Temperatures for Lamb (Roast, Chops)
USDA Recommends: 145°F + 3 minutes rest
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
Internal Cooking Temperatures for Poultry (Chicken, Turkey)
USDA Recommends: 165°F
